Italian Sausage Stuffing

Ingredients:

1 pound ground Italian sausage 

1 white onion diced 

1½ cups sliced celery 

1/4 cup salted butter 

1 T Minced Garlic 

1/4 cup all-purpose flour  

2 cups chicken broth  

1/2 t salt  

1/4 t pepper  

2 cups heavy cream 

1 large egg 

1 pound stale sourdough loaf bakery-style bread 

1 T minced fresh sage 

1 T minced fresh basil 

1 T minced fresh thyme 

1. Dice your bread into 1-inch cubes. Spread them out into a single layer on a baking sheet. Bake in a 225 degree oven for 30 minutes until stale. 

2. Heat a large skillet over medium high heat. Add in ground sausage and cook until browned, about 5 minutes. 

3. Add in onion and celery and saute until onions are soft and translucent, about 5 to 7 minutes, and sausage is mostly cooked. Add in butter and allow it to melt. 

4. Once the butter is fully melted, add in the garlic, stir to mix and let cook another minute. 

5. Whisk in flour until all white specks disappear and cook 2 minutes. Pour in the chicken broth, season with salt (I used smoked salt) and pepper, and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside. 

6. In a small bowl whisk together the egg and heavy cream. Set aside. 

7. In a large mixing bowl mix together the bread chunks, and fresh herbs. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth and sausage mixture over and stir to combine. Immediately transfer it to the prepared 9×13 pan and spread it out in an even layer. 

8. Preheat oven to 425 degrees. Lightly grease a 9×13 pan. 

9. Bake at 425 degrees for 30 minutes, until the top starts to brown. Serve hot. ENJOY!